Characterization of XanthanProtein Complexes Obtained with Various

Chapter 19

Characterization of Xanthan—Protein Complexes Obtained with Various Fermentation Conditions Christine Noik, Frederic Monot, Daniel Ballerini, and Jacqueline Lecourtier

Downloaded by FUDAN UNIV on March 14, 2017 | http://pubs.acs.org Publication Date: July 14, 1993 | doi: 10.1021/bk-1993-0532.ch019

Institut Français du Petrole, 1&4 avenue de Bois-Préau, B.P. 311, 92506 Rueil Malmaison Cédex, France

Fluid formulations used in the petroleum industry often contain synthetic polymers or biopolymers as thickening products. Biopolymers such as xanthan have different viscosifying properties, depending mainly on their chemical structure, acetate and pyruvate content and also on the purity of the samples, which can contain proteins. The main aim of this study was to investigate the effects of the origin and amount of proteins on the aggregation of xanthan chains in solution by means of rheological measurements. Modifications of fermentation conditions led to variations of intrinsic viscosity, Huggins constant and pyruvate content of the xanthan produced. The direct addition of protein-rich ingredients such as corn steep liquor or yeast extract to xanthan solutions also affected the rheological behavior of both diluted purified solutions and concentrated broth solutions. Aggregation effects on macromolecules chains and thixotropy phenomena have been observed. These effects are greatly dependent on salt content, pH, and nature of proteins, whether these proteins were added to xanthan solution or camefromthe fermentation medium.

Polymers with high molecular weight are often used for their viscosifying properties. Whatever the industrial application may be, the rheology of the macromolecular solution must be known and controlled. Xanthan is a polysaccharide often introduced 0097-6156/93/0532-0253$06.00/0 © 1993 American Chemical Society

Dubin and Tong; Colloid-Polymer Interactions ACS Symposium Series; American Chemical Society: Washington, DC, 1993.


254

COLLOID-POLYMER INTERACTIONS

in fluid formulations for the petroleum industry, especially in chemical enhanced oil recovery processes or drilling operations (1,2). Xanthan is an exo-cellular biopolymer produced by bacteria of the Xanthomonas genus. It is composed of glucose, mannose, glucuronic acid, pyruvate and acetate units. Its sugar composition is generally constant, but acetate and pyruvate contents may depend on the strain used (3,4) and on fermentation conditions such as nature and concentration of the carbon source, dissolved oxygen content and other nutrient limitations (5,6). The characteristics of xanthan solutions depend on the polymer structure and also on the degree of purity of the samples produced by fermentation. It is a fact that it is very difficult to obtain xanthan in a pure form since some impurities, especially proteins, seem to be closely linked to it and some operations, such as for instance precipitation by an organic solvent, do not eliminate these contaminants. So, in order to control the viscosity, it is necessary to investigate the behavior of xanthan molecules in solution to have an idea of the aggregation state of polymer chains (7). The formation of aggregates has been found to be dependent on the presence and concentration of compounds such as proteins (8,9) and salts (10) which are issued from the fermentation medium. The mechanism of formation of xanthan-protein complexes and their nature are not known although electrostatic interactions are probable. Nevertheless other kinds of interactions can coexist. The presence of salts and physical treatments can also be involved in the formation of aggregates since microgels are essentially formed during downstream procedures (77). After a preliminary analysis of the influence of the production mode on xanthan characteristics, this study was focussed on the effects of the origin and concentration of proteins on the state of aggregation of xanthan in solution estimated by rheological measurements. In a first while, purification treatments were applied to dilute polymer solutions in order to try to separate proteins from xanthan and thus to evaluate the amount and effect of proteins linked to the polysaccharide backbone. In the second phase of this study, the direct addition of proteins to dilute or concentrated xanthan solutions was analyzed, and the effects of salt, pH and origin of proteins were investigated.

MATERIALS and METHODS Xanthan samples. Both commercial xanthans and samples produced in our laboratories (IFP-xanthans) were used in this study. Rhodopol 23 (Rhône-Poulenc, France) was supplied in a powder form and Flocon 4800 CX (Pfizer, USA) as a concentrated broth. The IFP-xanthan samples were referenced A, Β or C according to their production mode. Crude broths and powders were used in diluted or concentrated solutions. When diluted, the samples were centrifuged, ultrafiltered and sometimes treated as described. The main characteristics of these products, determined by the methods mentioned below, are given in Table I. For all the commercial samples the molecular weight was found to be around 5.0 to 6.0 xlO daltons in 0.1 M NaCl. For samples 6


19.

Characterization of Xanthan—Protein Complexes

NOIKETAL.

255

A, Β and C, the molecular weight depended on the fermentation conditions as reported later in the text. Production of xanthans A, Β and C. Xanthomonas campestris DSM 1706 was grown at 25°C and pH 6.9 in a 6-liter LSL-Biolafitte fermenter. The aeration rate was about 0.05 vol/vol.min and the stirring rate was 600 rev/min. Preculture media were identical to fermentation media. Xanthan solution A was produced by batch fermentation on a complex medium consisting of 3 g.l" yeast extract, 3 g.l" malt extract, 5 g.l" peptone, 30 g.l" glucose, 5 g.l* K 2 H P O 4 and 0.5 g.l" MgS04,7H20. Xanthan solutions Β and C were obtained, respectively, by batch fermentation or sulfur-limited continous culture at a dilution rate of 0.02 h" on synthetic media. For xanthan solution B, the fermentation medium was composed of 0.1 g.l" yeast extract, 10 g.l" glucose, 0.5 g.l" (NILihSCU, 2 g.l" K 2 H P O 4 , 0.5 ml.1-1 H S 0 85%, 0.2 g.H N a S 0 , 0.1 g.l' M g S 0 , 7 H 0 , 0.023 g.l" CaCl , 0.007 g.l" H 3 B O 3 , 0.014 g.H ZnS0 ,7H 0, 0.002 g.l" FeCl ,6H 0. The medium for xanthan C production contained 0.4 g.l" N H 4 C I , 0.1 g.l yeast extract, 10 g.l-l glucose, 2 g.l-* K H P 0 , 0.5 ml.H H 3 P O 4 85%, 0.05 g.l" N a S 0 , 0.1 g.l" MgCl ,6H 0, 0.023 g.l" CaCl , 0.006 g.l" H 3 B O 3 , 0.007g.H ZnCl , 0.002 g.H FeCl ,6H 0. 1

1

1

1

1

1

1


1

1

1

1

1

2

4 1

2

1

4

4

2

1

2

4

2

3

1

2

-1

1

2

1

4

2

1

2

2

3

4

1

2

2

2

Methods of analysis. The total protein concentration of crude solutions, including cellular proteins, was determined by the biuret method (72). With dilute xanthan solutions, this method was not sensitive enough, and a spectrofluorometric assay was carried out. This method consisted of an acid hydrolysis of the samples followed by derivatization with o-phthaldialdehyde and HPLC analysis on a CI8 reverse column of the amino acids released, using spectrofluorescence as the detection mode. The polymer concentration was determined, either by measuring the dry weight after precipitation of xanthan in an equivolumetric mixture of ethanol and acetone containing KC1, or by sugar determination according to the anthrone method (72). For dilute solutions, a total carbon analyzer (Dorhmann) was used to determine the polysaccharide concentrations. The solutions were obtained after dilution and centrifugation at 50,000 g for one hour and then ultrafiltration on a membrane with a 20,000 molecular weight cut off. The molecular weight of the polymer was determined by light scattering diffusion on dilute solutions. Pyruvate and acetate contents were estimated by enzymatic methods (13,14) after acid hydrolysis of the samples using analyzis kits from Boehringer. Viscosimetric determinations. The Newtonian intrinsic viscosity of the xanthan molecule was determined by measuring the viscosities of several dilute polymer solutions with a Contraves Low-Shear viscometer. Extrapolation at zero polymer concentration of the reduced specific viscosity gave the value of the intrinsic viscosity, and the Huggins constant was calculatedfromthe slope of the curve. Concentrated solutions were Theologically characterized by their flow curves, shear stress versus shear rate, with a Rotovisco RV20 Haake viscometer. For highly



256

viscous solutions with characteristics close to those of a gel, assays were carried out at a fixed shear rate once a stable value had been obtained. RESULTS AND DISCUSSION Effect

of

fermentation

conditions

on

xanthan

solution


properties.

The first step of this study was undertaken in order to correlate the fermentation conditions to the properties in solution of the xanthan produced. Some of the characteristics of xanthan solutions A, Β and C obtained in different conditions are presented in Table II. The analyses presented in this Table were carried out on the final samples in the case of batch cultures, i.e. at the moment when the initial glucose was totally consumed. The doublet or triplet data of Table Π resulted from repeated fermentations. We have verified that, during the culture in the two batch fermentations, the intrinsic viscosity remained nearly constant. High concentrations of xanthan were obtained in each case. The intrinsic viscosity was about 5 m^-kg and the Huggins constant was around the theoretical value of 0.4 for xanthan samples A . These values were higher when the polysaccharide came from a synthetic medium. Furthermore, considering the fermentations on synthetic media, when xanthan was produced in a continuous mode, the intrinsic viscosity was higher and the Huggins constant lower than when it was produced in a batch mode. The pyruvate substitution degree of the macromolecule was dependent on the type of medium used and it was 40% when X. campestris was grown on complex media whereas it was 20% when cultivated on synthetic ones, whatever the mode of culture. Molecular weights were determined in 5 g.H NaCl and found to be equal to 7x10^ daltons for xanthan A and higher than lOxlO daltons for xanthan C. The main difference between the mode of cultivations in synthetic and complex media is that, when the microorganism is cultivated in complex media, the growth rates and synthesis rates are higher than those obtained when it is grown on synthetic ones. The values of the intrinsic viscosities suggest that the lower the metabolism rate, the higher the molecular weight and consequently the average length of xanthan chains. Another interesting conclusion is that, considering the values of the Huggins constants and of the pyruvate degrees, even if the composition of the medium is well controlled, especially its protein content, there are other parameters of the fermentation, e.g. sulfur limitation, which can have an action on the chemical structure of the polysaccharide and on its properties in solution. This can explain why the Huggins constant can be higher in synthetic media than in complex one in spite of a lower protein concentration. These modifications of the polymer can be ascribed to a change of metabolism because of different culture conditions. So, both protein presence and also conditions of synthesis seem to play a role of prime importance in the processus of interactions between xanthan chains. -1

6


19. N O I K E T A L .

Effects

Characterization of Xanthan-Protein Complexes

of protein

addition

on

xanthan

solution

257

properties.


In order to better understand and confirm the possible role of proteins in xanthan aggregation, the effects of the addition of a protein-rich solution were investigated both in dilute and in concentrated domains of concentrations. In the dilute domain, it should be possible to characterize changes of the molecular size by measuring the intrinsic viscosity whereas concentrated solutions are suitable for estimating aggregation phenomena and can be characterized by their rheological properties (estimated by rheograms). Addition to purified and diluted solutions of xanthan. For this study, it was necessary to prepare a non-aggregated xanthan solution which was obtained by extensive ultrafiltration of a commercial xanthan sample which was initially nonaggregated. The absence of aggregation was confirmed by the Huggins constant which was 0.4 and the intrinsic viscosity which was 6.7 m kg . This corresponds to a molecular weight of 4.8x10 daltons. This xanthan solution was adjusted at a polymer concentration of 0.4 g.H in a protein-rich solution such as corn steep liquor (CSL). Before use, the corn steep solution was centrifuged and only the clear supernatant was added to the xanthan solution. The solvent was 0.1 M sodium chloride and the ratio of protein to xanthan was 10% (w/w). Intrinsic viscosity determinations (Fig.l) were carried out with xanthan solutions prepared in the presence or not of corn steep liquor. The main results are summarized in Table ΠΙ. It can be seen that the addition of corn steep liquor to a xanthan solution led to a drastic decrease in the viscosity in conjunction with an increase of the Huggins constant (Fig.l). This decrease of the macromolecule dimension, due to an entanglement of the polymer chains, and the prevalence of polymer-polymer interactions to solvent interactions, indicate that the polysaccharide molecules are aggregated. A possible explanation of this phenomenon is that proteins from corn steep liquor can induce interactions between xanthan chains, forming xanthan-protein complexes. It is also worth noting that these interactions were strengthened when temperature was increased since the Huggins constant value rose from 1.1 to 1.5 only after heating during 12 hours at 65°C of the xanthan - corn steep liquor mixture. 3

-1

6

Addition to concentrated solutions of xanthan (broth or powder). Rheological measurements were performed on xanthan solutions prepared by dilution of broths, 4800 CX, A, C or powder Rhodopol 23, adjusted at similar polymer concentrations (between 5 and 7 g.l" ). The effects of the addition of a protein-rich solution and of other parameters such as salinity and pH were further investigated. According to fermentation conditions and to downstream processes, the nature and the concentration of proteins in broths may be quite different. Table I indicates the total concentration of proteins, i.e intracellular proteins and proteins used as growth factors during fermentation (CSL, yeast extract). Furthermore, the pyruvate content of the xanthan molecule also depends on fermentation conditions. The flow curves for concentrated xanthan solutions in 0.1 M sodium chloride are shown in Figure 2. The straight lines obtained from experimental points had a 1



258

Table I: Xanthan sample characteristics Product

Rhodopol

Form

powder

4800 CX

A

Β

c

broth

broth

broth

broth

84-74

15

6-9

5

23

polymer


g/kg broth g/kg powder

640

protein (%)

< 1.4

4.9

23.0

-

12.2

DS Acetate (%)

100

100

100

100

100

DS Pyruvate (%)

30

80

45

20

20

w/w polymer

DS = Degree of Substitution

Table Π : Characteristics of the different types of xanthan produced Xanthan type

Fermentation conditions

A Β

C

Intrinsic viscosity (m kg"l)

Huggins constant k'

DS Pyruvate

batch culture and complex medium

5.0 3.3

0.44 0.45

40 45

batch cultutre and synthetic medium

6.1 6.1

1.00 0.70

20 20

S - limiting continuous culture and synthetic medium

9.5 7.8 7.2

0.60 0.60 0.40

20 20 20

3

1

(%)

DS = Degree of Substitution

Table ΠΙ: Effect of the addition of corn steep liquor (CSU to a xanthan solution Diluted solution

Intrinsic viscosity (m kg-l)

Huggins constant k'

purified

6.7

0.4

with CSL

4.3

1.1

with CSL and heated

4.3

1.5

3




19. NOIK E T AL.


259


260

slope less than 1.0 for all xanthan solutions (between 0.2 and 0.45) indicating that the solutions had a non-Newtonian behavior in the range of the shear rates investigated. Whatever the fermentation conditions, all the products had the standard behavior of a pseudoplastic fluid where the shear stress increased versus the shear rate according to a power law. Effect of pH and salinity. Different solutions of xanthan C were adjusted to pH 7 or 8, in 0.1 M NaCl or in reconstituted sea water, in order to study the effect of pH and salinity. The composition of sea water was the following: 27.80 g.l NaCl; 9.54g.l-l MgCl2,6H 0; 7.73 g.l" Na SO ,10H O; 1.62 g.l" C a C l , 2 H 0 ; 0.03 g.l" SrCl ,6H 0. For each solution, the variations of the shear stress when the shear rate was increased and then decreased are shown in Figure 3. In sodium chloride salt, whether at pH 7 or 8, the flow curves were identical. In sea water and at pH 7, the same curve was obtained. In sea water and at pH 8, the viscosity of the broth increased, and the variation of shear stress with an increasing shear rate was quite different from the variation observed with a decreasing shear rate. It is thus clear that in the presence of monovalent cations, xanthan solutions behaved like a pseudoplastic fluid. When some multivalent ions were added, the flow behavior of the solution depended on the pH. At pH 8, the solution behaved like a complex fluid with some thixotropic effect which was not measured at pH 7. According to the pH value, salts such as sodium or calcium can be in different chemical forms. For instance, the amount of hydroxide formed, such as CaOH+ and M g O H , becomes significant above pH 8. It has been reported in a previous paper that, in the presence of sodium and calcium chloride salts, xanthan macromolecules aggregated and even precipitated, depending on pH, on the mono-bivalent ion ratio, on the pyruvate content and on the purity of the xanthan sample (75). This precipitation of xanthan in the presence of bivalent cations, occurring at pH higher than 7, was explained by the reactivity of calcium hydroxide ions on the xanthan chain which was greater than that of bivalent calcium cations (15). CaOH species are less solvated than C a species and then interacted more favorably with the polymer. In the present case, aggregation occurred in sea water, i.e. when calcium and also magnesium ion contents were not negligible in respect to the sodium ion concentration, and at pH 8 where calcium and magnesium hydroxydes begin to appear. Following the same pattern as precipitation, in the present conditions, strong aggregation of xanthan chains may occur and this can explain why the concentrated solution of xanthan C presented some characteristics close to those of a gel and why some thixotropy appeared. -1

1

2

1

2

4

2

2

2

1


2

2

+

+

+ +

Effect of the addition of proteins. The effect of protein addition to a solution of xanthan C was investigated at pH 8 in 0.1 M NaCl or in sea water. The complex protein solution used was a 75:25 (v:v) mixture of the soluble fractions of corn steep liquor and yeast extract suspensions. It was added to xanthan at a ratio of 50% (w/w). Control samples without protein were also prepared at the same pH. As observed above, xanthan solutions behaved like very viscous fluids at pH 8 and in sea water, so stress measurements were performed at fixed shear rates (50, 100 and


19.

NOIKETAL.

Characterization of Xanthan—Protein Complexes

261


_1

150 s ) after a stabilization time, which could be one hour in some cases. The experimental points obtained are shown in Figure 4. In sodium chloride brine, the addition of proteins did not alter the pseudoplastic behavior of xanthan. In sea water, even with a long stabilization time for each measurement, stress values were not identical when the shear rate was increased or decreased, indicating a thixotropic behavior. Protein addition did not significantly enhance this phenomenon. Thus, thixotropy seems to be related rather to the presence of cations inducing an aggregation of xanthan chains than to the addition of proteins. Nevertheless, in sea water, the gel formed by the extra-addition of proteins seems to have a more compact consistency than that of the gel induced by multivalent ions alone. This was probably the result of a synergic effect, e.g. the expulsion of some water molecules from the interior of the gel network by proteins. Experiments such as the determination of the elasticity module could bring some complementary information about the structure of the gel formed in these two cases. Effect of the presence of cells. As xanthan C was used as a crude broth, it contained cells of X. campestris. A cell-free solution was prepared by centrifugation at 50,000 g during 11 hours. The effect of the addition of the complex protein mixture to sea water at pH 8 was studied as described in the previous section. Figure 5 gives the flow curves of xanthan C with and without cells. As previously observed, the xanthan C solution in sea water in the presence of proteins behaved like a thixotropic fluid. By contrast, an almost standard rheological behavior of a pseudoplastic fluid was found with the centrifuged solution in sea water with proteins added. A weak thixotropic effect was still observed probably because of the difficulty to completely eliminate cellsfromsuch a viscous fluid. As described above, the formation of xanthan-protein complexes induced by salts such as calcium or magnesium chloride depends strongly on the quality of the solution. It was previously reported that when xanthan solutions contained less impurities, interactions between macromolecules and calcium ions were less important, and that the pH limit corresponding to precipitation was shifted to basic pH (75). Here, when xanthan C broth was centrifuged, thixotropic phenomena were less apparent. So, for this xanthan solution, it is clearly shown that the presence of cellular components was essential to induce interactions between xanthan chains and cations. It can also be noted that the xanthan broth wasfrozenbefore all the experiments and thus, that the cells may have been lysed thereby releasing all their constituents inside the medium. Because of the diversity and complexity of the cellular components, it is difficult to predict which kind of interactions can be involved in the aggregation. Effect of the origin of xanthan samples. Different representative samples of xanthan were tested for their ability to display thixotropic behavior in the suitable conditions determined from the aforementioned results. Following the same procedure, all xanthan samples were dissolved in sea water at pH 8 in the presence of added proteins. The flow curves, i.e stabilized values of shear stress at three shear rates, were determined and are shown in Figure 6. Under these conditions, where the aggregation of xanthan chains was favoured, only xanthan C exhibited thixotropic behavior. The other products had the standard behavior of a pseudoplastic fluid and the shear stress values were identical when the shear rate was increased or decreased.


262


100

CO

CL to C/> Φ

S e a water - pH 8.0

10


CO Φ

CO NaCl - pH 7.0 or pH 8.0 Sea water - pH 7.0

100

10

Shear rate

(s-1) 1

Figure 3: Effect of pH and salt on concentrated xanthan C solution (5 g.l" ).

Sea water - protein

16 J

CO

CO

1·

CO Φ

JZ

NaCl - with or without protein

J

— ι —

40

60

80

120

100

140

160

1

Shear rate (s' ) -1

Figure 4: Effect of added proteins on concentrated xanthan C solution (5 g.l ) in sea water at pH 8.


19. NOIK ET AL.

263



20

RP 23 (7 g/l)

40

60

80

100

120

140

160

_1

Shear rate (s )

Figure 6: Effect of the origin of xanthan samples on a concentrated solution in sea water at pH 8 with added proteins.



264


The main differences between xanthan C and the other products were the degree of pyruvate substitution of xanthan, the nature of the fermentation medium, the protein concentration and the intrinsic viscosity (see Table II). The higher the ionization degree of the xanthan molecule, the stronger the interactions between chains and ions as calcium. In the present case, the ionization degree of xanthans was dependent only on their pyruvate content since glucuronic acid and acetate contents of the different samples were identical. Xanthan C had the the lowest pyruvate content and consequently the smallest ionization degree of all the samples. Thus, its special behavior cannot be explained by this factor. Another difference was the protein quantity which is related to cell concentration. The attempts to determine the amount of cells of samples by dry weight or centrifugation succeeded only with xanthan C. This result indicates that the cellular concentration was higher in this particular broth or that the cells were completely lysed in the other xanthan samples. Moreover, xanthan C was issued from a sulfur-limited continous culture on a synthetic medium, whereas the other ones were certainly produced in a batch mode in complex media. It is known that a sulfur limitation modifies the composition of the cell walls or membranes of X. campestris (6). Finally, as the intrinsic viscosity of xanthan C was higher, its molecular weight can also be higher. It is quite possible that interactions between xanthan and bivalent ions and proteins can be different according to the polysaccharide chain length. So, the aggregation of xanthan molecules was induced by the presence of both cations and proteins. Furthermore, the aggregation of xanthan C chains was probably enhanced by the particular nature of the fermentation conditions in addition to the interactions with calcium or magnesium hydroxide ions and added proteins. These peculiar conditions of culture seem to be indirectly involved in the mechanism of aggregation by the cells themselves and possibly by the chain length of the xanthan synthesized. CONCLUSION The rheological behavior of xanthan samples obtained in various fermentation conditions with dilute or concentrated polymer solutions in the presence of proteins has been investigated. - The characteristics of the xanthan solutions obtained are greatly dependent on fermentation conditions. - The addition of proteins can induce an aggregation of xanthan chains according to the ionic composition of the solvent (presence of cations such as calcium or magnesium) and to the pH. Furthermore, the flow behavior of xanthan-protein solutions exhibited some thixotropic phenomena -The cells, the nature of which depends on fermentation conditions, had a particular effect on the interactions between xanthan chains, cations and added proteins. A C K N O W L E D G M E N T S : The authors would like to thank E. Praet, S. Prigent, Y. Benoit and Y. Le Penru for excellent technical assistance.


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265


REFERENCES 1. Audibert, Α., Lecourtier, J., and Lund, T., VIth Eur. Symp. Improved Oil Recovery, Proc., Stavanger, Norway, May 21-23, 1991. 2. Darley, H.C.H., and Gray, G.R., in "Composition and properties of drilling and completion fluids" 5th ed, Gulf Publishing Company, Book Division, Houston, London, Paris, Tokyo, 1988. 3. Hassler, R.A., and Doherty, D. H., Biotechnol. Progr. 6, 182-187, (1990). 4. Smith, I.H., Symes,K.C., Lawson, C.J., and Morris, E.R., Int. J. Biol. Macromol. 3, 129-134 (1981). 5. Tait, M.I., Sutherland, I.W., and Clarke-Sturman, A.J., J. Gen. Microbiol. 132, 1483-1492 (1986). 6. Evans, C.G.T., Yeo, R.G., and Ellwood, D.C., in "Microbial Polysaccharides and Polysaccharases" (R.C.W. Berkeley, G.W Gooday and D.C. Ellwood Eds.), p.51-68, Academic Press, London, New York and San Francisco, 1979. 7. Allain, C., Lecourtier, J., and Chauveteau, G., Rheol. Acta 27, 255-262 (1988). 8. Kolodziej, E.J., 62nd Annual Tech. Conf. Exh. Soc. Pet. Eng. SPE 16730, Dallas, Sept. 27-30, 1987. 9. Monot, F., Benoit, Y., and Ballerini, D., 190th ACS Ntl. Meeting, Chicago, Sept., 8-13, 1985. 10. Jousset, F., Green, D.W., Willhite, G.P., and McCool, C.S., VIIth Symp. Enhanced Oil Recovery, Tulsa, Oklahoma, April 22-25,1990. 11. Morris, V.J., Franklin, D., and I'Anson, K., Carbohydr. Res., 121,13-30 (1983). 12. Herbert, D., Phipps, P.J., Strange, R.E., in "Methods in Microbiology", (J.R. Norris and D.W. Ribbons, Eds.), vol 5B, p.209, Academic Press, London 1971. 13. Czok, R., and Lamprecht, W., in "Methods of Enzymatic Analysis", 2nd ed, (H.U. Bergmeyer Ed.), 3, p.1446-1451, Verlag Chemie, Weinheim/Academic Press, Inc., New York and London, 1974. 14. Beuder, H.O., in "Methods of Enzymatic Analysis", 3rd ed., (H.U. Bergmeyer Ed.), 6, p.639-645, Verlag Chemie, Weinheim, Deerfield Beach/Florida, Basel, 1984. 15. Lecourtier, J., Noïk, C., Barbey, P., and Chauveteau, G., Proc. 4th Eur. Symp. Enhanced Oil Recovery, Hamburg, Germany, Oct. 27-29, Oct. 1987. R E C E I V E D January 27,

1993


Characterization of XanthanProtein Complexes Obtained with Various

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